This is what I call "My White Cheese Dip" but if you ask my best friend, Erica, she will say it is "Her White Cheese Dip"...because it is. I somehow convinced her that it should be "mine" in my zip code and "her's" in her zip code. I didn't get her drunk. She's just that nice!
This cheese dip is so much better than it looks in the picture. So much better that it is the ONE dish that my family requires I bring to every gathering.
Ingredients:
2 blocks of cream cheese
1/2 cup of chopped onions (can be frozen)
1/2 cup of mayo
1 (16 ounce) package of shredded monterrey jack cheese - about 2 cups
1 (16 ounce )package of shredded parmesan cheese - about 2 cups
First, put the two blocks of cream cheese in a microwaveable bowl and zap them for 1 minute to soften.
Add your chopped onions. I believe the original recipe called for frozen, but I use whatever I have. If you're not a big "onion person" I would suggest the frozen ones.
Add your mayo
and the shredded parmesan cheese
Add the monterry jack cheese
Mix it all up well with a fork until it's blended
Spoon the mixture into a baking dish or pie pan.
Use the back of a spoon to spread it out evenly.
Bake at 425 for 20 minutes or until the top is browning and bubbly.
Enjoy with tortilla chips!
this looks SO yummy! i'm sending the recipe to my roommates and putting it on the to-do list. :)
ReplyDeleteThis will absolutely be on my "to make" list for the big game this Sun!! YUM!!
ReplyDeleteTip to readers: follow the recipe by baking the dip...don't use a Crock Pot. A friend tried a crock pot and she described it as a "WEIRD" consistency. :)
ReplyDeleteI made this for friends last night it was delicious, Luanne asked for the recipe.
ReplyDeleteWhen I asked Don what we should fix for breakfast, he asked if could make scrambled eggs and use the leftover cheese dip....wow it was fantastic, best scrambled eggs ever, (I just mixed it in the eggs).
Mayo or miracle whip or either? Thanks
ReplyDeleteI would recommend Mayo. I'm not really a fan of Miracle Whip as I don't like the taste. If you like the taste, then it may work for you. Let us know!
DeleteI am a fan of MW but I would still use Mayo. Though the extra starch in the MW may help prevent the cheese from breaking if it gets too hot.
DeleteMy family makes a very similar baked cheese dip folding 1 block of sofented cream cheese, 1 8 oz. container of sour crean, and 1 2cup pkg. of shredded sharp cheddar. Spoon into pie dish, bake until bubbles, top with 1/2 of a sm bag of bacon bits, return to heat the bacon bits for only a short time (if you cook from beginning with the bacon bits..they will burn) Also, serve with crackers. Now going to try your version also :)
ReplyDeleteKaren, thanks for the comment. I will definitely have to try it with bacon bits next time. YUM!!
DeleteIn the Pics above, that doesn't look like Parmesan cheese. Looks like cheddar. Which do you use? Thanks!
ReplyDeleteit's parmesan and monterry jack cheese. the lighting was a little "yellow" in the pics, hence why it looks like cheddar. Thanks for the comment!
DeleteHow big are the bags of cheese? 2 cups? Looks SO yummy!!
ReplyDeleteThe bags of shredded cheese vary around 7-8 ounces which is about 3.5-4 cups.
Deleteeach bag is about 4 cup then?
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DeleteMy bags of cheese are 8 oz bags and it says 2 cups on each bag. When I made this, I used the smaller amount of cheese and it was fantastic.
Deletehow many calories are in this?
ReplyDeleteIf you're looking to reduce the calories I would use reduced-fat cream cheese and light mayo, which is what I do now when I make it. If you use those and say there are about 10 servings in the whole dip then it would be about 300 calories. It's definitely not tagged as a "light dip" but I have quite a few of those on the blog!
DeleteHi, I was just wondering if it would still turn out ok without the onions? My family and I all hate onion, lol.
ReplyDeletedefinitely. I've had friends do that before!
DeleteI have an aversion to mayo . . . think I could leave it out? Or replace it with something else (please don't suggest anything with vinegar or sour cream, lol)? It looks so yummy!
ReplyDeleteI've never tried anything but mayo but it'd be worth a try. Something that has a creamy consistency is needed so that when the cheese melts it is light and fluffy versus thick melted heavy cheese. I'm thinking Greek Yogurt. I don't eat yogurt alone...I really don't like it. But it has been a great substitute for me recently in something that would normally call for mayo. It's a lot less calories too! Greek yogurt doesn't have much flavor so the flavor of the cheese should still really stand out. Again...haven't tried this, so it may not work, but it's my only thought other than sour cream :) Let me know how it goes!!
DeleteTry Yogurt instead of mayo
DeleteTry avocado!! It works to replace mayo in many many dishes! Reduce the amount a tiny bit. All the cheeses in this recipe should cover the taste.
DeleteI love the avocado idea! Serve with a little salsa and guac on the side.......
DeleteI am allergic to mayo because of the eggs. Has anyone tried it with something other than mayo?
ReplyDeleteSee the comment above. Someone asked the same question and I responded. Please let us know if you try green yogurt and how it goes! Thanks for your comment!
DeleteMy daughter has a severe egg allergy and you can buy veganaise in the health food section of your local supermarket. It tastes exactly like mayo but is egg free and gluten free.
DeleteYes, Veganaise or- Try avocado!! It works to replace mayo in many many dishes! Reduce the amount a tiny bit. All the cheeses in this recipe should cover the taste. ~Lisa~
DeleteUgggg. . Avacado? Get the fuckouta heee. .Thts nasty. .
DeleteI made this last nite and it was a hit with everyone!!!! I didn't tell anyone that it had cream cheese because some wouldnt have ate it but when they tried it they fell in love. FYI: I did leave out the onions and added 1/2 can of rotel-no juice- and it was AWESOME!!!! Thanks for the receipe. Marie
ReplyDeleteMarie T, Rotel is genius!!! I'm totally trying that next time. I'm so glad you enjoyed the recipe!
DeleteIs it good the next day as well?
ReplyDeleteJennifer, absolutely! I eat it the next day all the time but the difference is the consistency unless you bake it again. I usually just warm mine up in serving sizes in the microwave or even use it cold on a sandwich or wrap. The flavors are still the same!
DeleteI made this except halved it and it turned out a weird consistency. Very thick more like a casserole and dipping chips was impossible. Did I do something wrong? Or is this how it is?
DeleteIt is definitely a thicker dip, but I've still always used tortilla dipping chips with it and had no problems. I wonder if halving it just made it too thick and there wasn't enough liquid. Maybe if you try halving it again you should add more mayo or even some sour cream (or greek yogurt) to thin it out. Sorry it didn't come out the way you expected.
DeleteHave you ever added salsa to this?
ReplyDeleteNo, I haven't. It's a creamy, puffy white cheese dip so the salsa may change the texture a bit, but not necessarily in a bad way. I'd be curious to hear how you liked it! THanks for the comment
DeleteI know you answered this earlier, but Im still not clear on the answer. How much cheese do you use? You said 8 oz. packages, which would be two cups, so I'm wondering why you said 4 cups of each? The picture looks more like two cups to me. Thanks for clarifying!
ReplyDeleteSorry for the confusion...I saw how my response was unclear before. I'll edit the actual recipe this time. I use two (8 ounces each) packages of shredded cheese. Each package is about 2 cups. So 2 cups of parmesan and then 2 cups montery jack.
ReplyDeleteIS THERE A WAY TO MAKE IT THINNER SO YOU COULD DIP BREAD INTO IT? OR WOULD YOU ALREADY BE ABLE TO USE BREAD. I KNOW YOU MENTIONED B4 THAT IT IS THICK.
ReplyDeleteYou could use this as a spread...so a small appetizer knife would easily spread the cheese on the bread. It probably would work that well to dip the bread, but you could make it thinner by adding a cup or sour cream or greek yogurt. Let me know if you try it and how it works out! Thanks for the comment!
DeleteI DIDNT USE IT FOR BREAD, BUT IT WAS A HUGE HIT AT A CHURCH CAMPOUT. EVERYONE ASKED FOR THE RECIPE. I DIDNT USE ONIONS. BUT NOW IM GONNA MAKE IT FOR A PARTY. WILL IT HURT ANYTHING IF I MIX EVERYTHING THEN STICK IN THE FRIDGE OVERNIGHT AND POP IT IN THE OVEN RIGHT B4 MY PARTY THE NEXT DAY?
DeleteI'm interested in making this but don't have all of the ingredients. Do you think if I halve all of them, it would still turn out all right? So, 1 block of cream cheese, 1/4 cup of chopped onions, 1/4 cup of mayo, 4 ounces of shredded monterrey jack cheese, and 4 ounces of shredded parmesan cheese?
ReplyDeleteYes, I think it would turn out just fine. Enjoy!
Delete
ReplyDeleteWhat size baking dish?
a 9 inch pie pan usually works perfectly. I used a smaller (maybe 6x6) glass dish in this pic
Deletei have tried this, and it is wonderful!!
ReplyDeletedo you have to grease the pan before baking?
ReplyDeletethere's usually enough grease in the cheese to make it not stick, but I wouldn't hurt to spray with some non-stick spray to make the clean-up easier.
DeleteI was wondering about adding green chili's? What do you think?
ReplyDeleteI think that would be great! Let me know if you try it.
DeleteI'm making this for the second time tonight. Green chilies are delicious in it! Both times I've added them. This is such an easy dip to take to parties. A finely diced red pepper and green chilies makes it festive for Christmas :). I also think it is great to make the day before and then pop it in the oven right before you need it. Great recipe! Thanks so much. Oh, for tonight's batch, I'm using pepper jack cheese.
DeleteThis sounds good! But I can NEVER follow a recipe, I always have to use them as a base or an idea and build off of them. I think I'm going to make it with shredded chicken, Rotel and Green Onions, for Christmas. I'm looking for the pretty Christmas colors. Sounds like it will be good to me on paper! Thanks for the idea!
ReplyDeleteThis dip was a huge hit at a party I went to over the weekend. The only thing I changed was that I used a cup of white sharp cheddar and cup of Monterrey jack and added a bit of sour cream. It was delicious!
ReplyDeleteThis is great! A go to dip for us now!Thanks! Love it with Pita Chips as well as French Baugette! Yummy!
ReplyDeleteOnce it's out of the oven and sits on the counter awhile for people to munch on does it get yucky? I guess I'm curious if it needs to be kept warm or can I just sit it out for people to munch on over a period of time. I made a warm dip like this once and after it sit out a little while it just didn't taste as good
ReplyDeleteI made this for a moms night in tonight and it just came out of the oven. Of course I couldn't wait to dive in and try it. My mouth is a little scorched right now, but it was totally worth it. I did tweak it to make it healthier. I used Greek yogurt in place of the mayo and used reduced fat cream cheese. You can't tell a difference. Many, many fewer calories and fat and much more protein and still ALL the yummy flavor. It taste amazing. I am going to make it again for my church women's meeting on Monday. Thanks for the recipe.
ReplyDeleteWas so excited to try this dip! So much cheese, how can it not be incredible! I was wrong....my family loves dips and none of them liked this dip. Just so it doesnt go to waste i'm gonna spread it on bread and add some ham and make a grilled cheese.
ReplyDeleteI used onion powder so my children would eat it because they don't like to bite into onions, Old Bay seasoning because I LOVE it and add it to everything, and a 4 blend Mexico Queso w/o seasoning and it was delicious. This will absolute become a family favorite :-)
ReplyDeleteOoooo .... Old Bay does sound like a nice addition.
DeleteI just took the dip out of the oven....Ohhhhh MY! EXCELLENT!!! This is a keeper! Thanks for sharing!
ReplyDeletehaha, why don't you say its yalls white cheese dip...still trying to figure out why you call it queso dip...because its white...trying to get my taste bud going
ReplyDeleteWell.... we TRIED this.... & not sure if it's because WE'RE FROM DEEP SOUTH TEXAS.... Where Mexican Food is ABSOLUTELY DELICIOUS.... or not sure.... if I did something wrong.... although I did follow recipe EXACT...
ReplyDeletebut mine TURNED OUT TERRIBLE! :o/
It did not have a "dipable" consistency .... but was EXTREMELY THICK & "rubbery/stringy" ....... even divided it in half (didn't want to 'more ruin' the entire batch)..... but with 1/2 of the 'finished product'.... I added some salsa.... made it a LITTLE more thin ..... but very little.
I've just found.... that no matter what Queso one makes.... if the main ingredient is "Monterrey Jack Cheese".... it's not going to be thin enough to be a good Queso dip.
MEXICAN RESTAURANTS HERE USE "WHITE AMERICAN CHEESE" ..... but it can be hard to find in 'block' form.
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ReplyDeleteThis looks fantastic! I'd like to try it with some crab, shrimp, and artichoke hearts. I'm pinning this one for sure!
ReplyDeleteI'm making this tonight! After reading all of the comments I have decided to improvise a little. I will be adding some artichoke and Rotel, and replacing the monterey jack cheese with white American cheese. Excited to see how this turns out!
ReplyDeleteI make a similar dip recipe, leaving out the onions and adding in a large can of shredded pre-cooked chicken! Yumm. I have taken this to Super Bowl parties,and pot lucks and everyone always asks for the recipe. I never have left overs. LOL
ReplyDeleteI turned this into a buffalo chicken dip! I added about 1/2 cup of Frank's Hot Sauce, some left over roasted chicken that I shredded, and close to 2 cups of a triple cheddar blend. Came out super delicious!
ReplyDeleteI just made this today and was a little disappointed. Aside from being thick and not dippable, it was very oily. I used name brand ingredients, followed the recipe exactly, only omitting the onions. The flavor was good, but why so oily?
ReplyDeleteI made this last night and it was good. It was a hit too, but I got my taste buds going for queso flavors and they weren't there. I quickly called it a white dip. Next time I think I will dice up some jalapeno's and some spices to kick it up a notch. Overall it was a good dip. We did not like it with tortilla chips and we thought it paired better with cut up baguette pieces. My brother in law who hate mayo didn't know that was in there and loved it. Thanks. :)
ReplyDelete8 ounces is a CUP not 2
ReplyDeleteYou are correct, but when cheese is shredded, it puffs up and makes more.
Delete4 oz of cheese, shredded, makes 1 cup
DeleteThis is similar to a cheese dip I already make. Going to do this for GAME DAY today and adding 2 lg cans of shredded chicken and a bit of sour cream.. Can't wait to make this!!! Thanks for the post as I can't find my original recipe. :)
ReplyDeleteOnce it comes out of the oven can you put it in a crockpot to keep it warm or should it stay in the pan?
ReplyDeleteI used a cheddar jack blend instead of parmesan because that's what I had on hand. I also added chopped green chiles. It's delicious! Thank you for this recipe, it's going to be a regular thing around here.
ReplyDeleteHaven't tried the dip, however, I'd recommend buying block cheese and shredding it yourself. Pre-shredded cheese adds sawdust (cellulose) to keep it from sticking, which it does, but affects the consistency of the cheese when melted. Plus, sawdust-free food tastes better! One 8oz. block shredded=2 cups.
ReplyDeleteI got busy and forgot the onion, and although we like onion, we did not miss it. For some Mexican flavor, I added a 4 oz can of green chilies, drained. Next time I would just use pepper Jack cheese instead of Monterey Jack. This dip was really yummy, but not at all what you would expect if you were expecting the queso, like a cheese sauce, served in Mexican restaurants.
ReplyDelete